Garlic Grilled Chicken Legs
Overview
Still on vacation. Today I used the Changdi electric oven to roast garlic chicken legs. After roasting, there was really a strong aroma of garlic. I finished both chicken legs standing there, especially the chicken skin that was brushed with honey water. It tasted so good. O(∩_∩)O This is how vacations should be. O(∩_∩)O
Tags
Ingredients
Steps
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Wash the pipa legs, use a toothpick or fork to insert a small amount of holes to facilitate the flavor, mix thoroughly according to the ratio of 35-40 grams of marinade for every 500 grams of chicken, and knead and massage. (The residual moisture after washing the pipa legs is enough to dissolve the marinade. There is no need to add additional cooking wine or water, which will make it more flavorful. In addition, most of the marinades purchased online are packaged in 150 grams, so every time I roast 1 pound of chicken, I will use a quarter of the bag of marinade, so that I don’t have to weigh it.)
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Put the pipa legs into a plastic bag and marinate in the refrigerator for 12-24 hours to absorb the flavor, turning over halfway through.
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Place tin foil on the oven dregs tray to catch the dripping oil from the chicken legs. Preheat the oven, take out the marinated Pipa legs, place them on the grill grid one by one, heat up and down to 200 degrees, and turn on the fan function for 20 minutes.
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Take out the pipa legs, brush with a layer of honey water (the ratio of honey to water is 1:1), and bake in the oven for about 5 minutes.
